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cooking.nytimes.com
This is a meatloaf piled high with spicy shrimp The chef David Burke created the dish for the Stadium Grill.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sweet and Sour Pork Sliders Recipe from Food Network
cooking.nytimes.com
Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang This version was adapted from Amandeep, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal
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All the great fixings of chicken posole, in a salad! Chili rubbed sauteéed chicken breasts with hominy, avocado, radishes, salad greens.
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A classic French shellfish and fish stew recipe, prepared with the freshest possible seafood, caught and served the same day. Served with a spicy sauce rouille.